I had some random produce that I wanted to use the other night so I decided to make another veggie side to go with a Greens Gratin I had made for dinner. This turned out really, REALLY good, and would be perfect to add to your Thanksgiving Day table. I thought to myself, I must put this up on the blog to share with everyone. Unfortunately I do not have a picture. I had planned to take a picture the next day when I had lunch (plus more light to work with) but there wasn’t enough left to photograph. I totally made this up and I only somewhat measured things so feel free to play with the quantities.
Maple and Apple Cider Roasted Veggies
1 small butternut squash, peeled and cut into 1/2 inch dice
3 large beets, peeled and cut into 1/2 inch dice
1 medium onion, sliced
3/4 cup apple cider
3 Tablespoons maple syrup
1/4 teaspoon kosher salt
Combine everything on a large, dark roasting pan. Roast for 20 minutes at 400. Stir everything and roast for another 20 minutes. I stirred it again and roasted for about 10 more minutes. They are done when they are sticky, lightly browned, and soft.
This probably would only serve 4 so increase everything if you have more people, and if you are doing a lot of vegetables, split it up into two pans.
Do you have a new Thanksgiving recipe that you are using this year?
